Monday, September 28, 2015

Mexican Hot Chocolate Pancakes (lower carb, low-sugar, gluten-free)

This is a version of the recipe that we have almost every Saturday. We vary it by making it as crepes and filling it with fruit, as pancakes and adding berries or sugar-free chocolate chips or nuts to the batter, or baking it in the oven with apples or stone fruit for another texture. Nathaniel was craving Mexican hot chocolate, so I added a few ingredients to our standard recipe.

Blend everything except chocolate chips together. (I use an immersion blender.) Heat small skillet pan to medium heat. Add about half the batter if you're making two thick pancakes, sprinkling chocolate chips in the pan if you choose to use them. Cook until set and flip.

We ate our pancakes with bananas, sugar-free maple syrup and sugar-free whipped cream. It would have been nice with pecans too!